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This grilled beef sirloin is mouth-watering

Chef Matt Ellis of Roy's Restaurant in Baltimore shows how to make grilled beef sirloin.

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Updated: 12:00 AM EST Dec 13, 2015

This grilled beef sirloin is mouth-watering

Chef Matt Ellis of Roy's Restaurant in Baltimore shows how to make grilled beef sirloin.

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Updated: 12:00 AM EST Dec 13, 2015

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WEBVTT DEBORAH: WE JUST MADE IT. WELCOME BACK. IT IS TIME FOR SUNDAY BRUNCH. JOINS US IS CHEF MATT ELLIS. NICE OF YOU TO COME IN. THIS IS A BUSY TIME OF YEAR. YOU ARE NOT GETTING MUCH SLEEP. >> NO. DEBORAH: BUT YOU CAME IN. IT IS BEAUTIFUL. AS ALWAYS. WHAT ARE YOU MAKING? >> TODAY W HAVE THE THAI-STYLE CHICKEN A BEEF SIRLOIN. DEBORAH: REMIND PEOPLE WHAT ROY'S IS. IT IS HAWAIIAN FUSION; CORRECT? >> HAWAIIAN FUSION. DEBORAH: HAWAIIAN FLAVORS WITH JUST ABOUT ANYTHING; RIGHT? >> HOME TYPE TECHNIQUES. A LOT OF SHAREABLE DISHES. DEBORAH: WE LIKE TO SHARE. >> REALLY BOLD FLAVORS. IT IS GREAT. DEBORAH: TELL ME WHAT YOU HAVE GOING HERE. >> WE HAVE A THAI CHICKEN AND BEEF SIRLOIN THAT'S SERVED AT MEDIUM RARE SLICED. >> I LOVE JASMIN RIC DEBORAH: WHAT IS JUS -- JASMIN RICE, WHY IS IT SO MUCH BETTER? NO OFFENSE TO THE REGULAR RICE PEOPLE. >> IT HAS A FLORAL QUALITY. DEBORAH: WHY DOES THAT CHICKEN BREAST LOOK DIFFERENT THAN THE CHICKEN BREAST THAT I USUALLY MAKE? >> WE CALL IT AN AIRLINE BREAST. DEBORAH: A AIRLINE. >> TWO BREASTS WITH A WING BONE ATTACHED. DEBORAH: THERE GO YOU. GOOD. WHAT AIRLINE WOU THAT BE? ROY'S AIRLINE. FLYING ROY'S. WE'VE GOT THAT COOKING. >> YUP. YUP. WE'VE -- SO, IF I HAD MORE TIME, I COULD MAK IT LOOK GOOD. DEBORAH: YOU SURE CAN. >> WE'LL PLAY SOME OF THE CREAMY -- NOT SO CREAMY. THEN WE'VE GOT A LITTLE RED CURR AND COCONUT MILK. DEBORAH: IS RED CURRY A TRADITIONAL HAWAIIAN OR PART OF THE FUSION? >> THIS I A THAI STYLE. CHILI, GINGER, LIM LEMONGRASS. DEBORAH: YOU MIGHT HAVE SAID THIS ALREADY. PARDON ME IF YOU SAID IT, THE BEEF THAT YOU ARE COOKING OVER THERE, WHAT DID YOU PUT IN THERE? YOU HAVE SO MUCH GOING ON. >> I D DEBORAH: I'M FUSING. I'M PERSONALLY FUSING. >> SALT, PEPPER, CORRIANDER, AND AT THE RESTAURANT WE HAVE A GRILL. I DON'T HAVE A GRILL. DEBORAH: WE'LL HAVE A GRILL FOR YOU NEXT TIME. >> WE'RE HOPE FOR LUNCH NOW. 11:00 UNTI 2:30. IT'S BEEN GOING REALLY WELL. BUSINESS IS PICKING UP. THERE'S SOME GREAT VALUES ON THE MENU. DEBORAH: WHAT'S YUMMY ON THE LUNCH MENU? >> WE HAVE THE COMBO PLATE THAT'S REALLY GREAT. IT HAS PINEAPPLE FRI RICE, MISO SOUP, GRE SALAD, WHITE CHOCOLA MACADAMIA NUT COOKIESS -- DEBORAH: WE'RE IN. HOW DID YOU LEARN T PREPARE FOOD? >> I WENT TO T CULINARY INSTITUTE OF AMERICA. DEBORAH: CIA. THAT'S STRICT. WERE YOU A NEAT PERSON GROWING UP? >> I WAS. MY MOM PROBABLY WOULDN'T SAY SO. DEBORAH: IS SHE WATCHING? >> I HOPE SO. DEBORAH: WONDERFUL. IF YOU WOULD LIKE A COPY GO TO OUR WEB SITE OR SEND US A SELF-ADDRESSED STAMPED ENVELOPE TO 3800

This grilled beef sirloin is mouth-watering

Chef Matt Ellis of Roy's Restaurant in Baltimore shows how to make grilled beef sirloin.